Curry Potato
Indulge in the comforting flavors of **Curry Potato**, a hearty and aromatic dish that's perfect for both weeknight dinners and special occasions. Featuring tender, golden potatoes simmered in a rich, velvety coconut milk curry infused with a warm blend of spices—like curry powder, turmeric, and cumin seeds—this recipe delivers a burst of flavor in every bite. The addition of fresh ginger, garlic, and optional green chili gives it just the right amount of zing, while the creamy tomato-coconut base creates a luscious sauce perfect for soaking up with rice or bread. Quick to prepare in under 45 minutes, this vegan and gluten-free recipe is an easy yet satisfying meal for the whole family. Don't forget the fresh cilantro garnish for a pop of color and an extra layer of freshness! **Perfect for lovers of curry, potato-based recipes, and wholesome comfort food**, this dish is sure to become a crowd favorite.
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Recipe Information
Ingredients
- 500 g Potatoes
- 1 large Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tbsp Vegetable oil
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- 2 tbsp Tomato paste
- 400 ml Coconut milk
- 1 tsp Salt
- 20 g Fresh cilantro
- 1 optional Green chili
Instructions
Peel and dice the potatoes into 1-inch cubes. Rinse under cold water and set aside.
Finely chop the onion, garlic, and ginger. If using, finely chop the green chili.
Heat the vegetable oil in a large saucepan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Stir in the chopped garlic, ginger, and green chili (if using), and sauté for another 2 minutes.
Add the curry powder, turmeric powder, and ground coriander to the pan. Stir well to toast the spices for about 1 minute.
Mix in the tomato paste and cook while stirring for another minute.
Pour in the coconut milk and bring to a simmer. Add salt to taste.
Add the diced potatoes to the saucepan, stir to coat them well with the curry mixture.
Cover and let cook on low heat for about 20-25 minutes, or until the potatoes are tender.
Stir occasionally to prevent sticking, and add a bit of water if the sauce becomes too thick.
Once the potatoes are done, taste and adjust seasoning if necessary.
Remove from heat and garnish with freshly chopped cilantro before serving.
Serve hot as a side dish or a main course with rice or bread.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6603 mg | 287% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 48.7 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4093 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
